Several people have asked me what mustard I am using on those potatoes that I so liked.
Left to my own devices, I usually just grind up some regular (yellow) mustard seed to a powder in my coffee grinder, then add water (for English style mustard), or apple cider vinegar (for American style mustard)
I tend not to add salt, simply because I rarely, if ever, use salt (yes, I am back to normal and am not craving salt). If salt is part of your lifestyle, add it to taste.
Now, since I am ever interested in what is out there, I include mustard recipes that I have used:
1 C mustard seeds (you can mix black, yellow, and brown, if you like) 1/2 C apple cider vinegar (or vinegar of choice) 1 shallot, minced 1 T sea salt.
In a glass or other non-reactive bowl, soak mustard seeds in vinegar for 24 hrs. Add shallots and place mixture in a food processor and pulse gently to break up seeds and create a grainy texture (or process to smooth) Taste test, and add vinegar as necessary. Refrigerate.
1-1/2 C mustard seeds 3 T water 1 T apple cider vinegar (or other vinegar of choice) 7 T raw white wine 1 sprig of tarragon (leaves removed from stems) 1 T salt.
In a coffee/herb mill, grind mustard seeds to a powder (the finer the powder, the hotter the mustard, i.e., if you want a milder mustard, grind less finely) Place mustard powder in a small bowl, add water, and allow to sit for 10 minutes. Add remaining ingredients and mix well.
BASIC “TO-YOUR-TASTE” MUSTARD
Grind mustard seeds to a powder. Add apple cider vinegar to a “mustard-y” consistency. Add salt to taste.